Baking with Bruno: A French Baker’s North American Love Story

Whitecap. Sept. 2020. 288p. ISBN 9781770503328. $34.95. COOKING
Feldeisen, a chef and judge on the Great Canadian Baking Show, shares a collection of recipes that demonstrate the fundamentals of baking, beginning with a section on pantry items necessary to preparing many of these tempting recipes. The book’s five chapters are each devoted to different pastries. The first is on fundamentals—crucial to making successful pastries—and includes recipes for Pâte Sucrée, vanilla pastry cream, and browned butter or beurre noisette. Other chapters include recipes for raspberry jam, which can also be used to make linzer tart, cotton candy crème brûlée, and Parmesan rosemary biscotti. Home bakers will appreciate a section on kitchen tools used to re-create several recipes, including candy thermometers and disposable pastry bags.
VERDICT Simple and elegant, this charming collection of favorite desserts, all easily prepared, will be welcomed by beginner to intermediate home bakers.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing